Spiced pork and chicken pie

How to make Spiced pork and chicken pie recipe - If the pie is browning too quickly, reduce the oven temperature to 375°F (190°C), or drape a piece of foil over the top of the pie. Épicé de porc et poulet tarte recette

Special equipment • 9in (23cm) round loose-bottomed straight-sided tart pan

SERVES 6-8

Ingredients:

2 tbsp olive oil

2 skinless boneless chicken breast halves

1 onion, finely chopped

pinch of crushed hot red pepper flakes

½ tsp ground cinnamon

½ tsp ground allspice

4 good-quality pork sausages, skinned

sea salt and freshly ground black pepper

2 sheets prepared dough for an 8–9in (20–23cm) pie

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

½ tsp cayenne pepper (optional)

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tbsp of the oil in a large frying pan over high heat. Add the chicken and cook for 6–8 minutes on each side until lightly browned and cooked through. Remove from the pan and let cool, then shred into chunky pieces.

2 Add the remaining oil and the onion to the same pan, and reduce the heat to low. Cook gently for 5 minutes until soft. Stir in the hot pepper flakes, cinnamon, allspice, and sausage meat, breaking up the meat with a fork until it is crumbly. Increase the heat slightly, and cook for 10–15 minutes until the meat is no longer pink. Season well with salt and plenty of pepper. Return the shredded chicken to the pan, stirring until evenly coated. Remove from the heat, and leave to cool.

3 Roll out one piece of pastry on a floured work surface to fit a 9in (23cm) straight-sided round tart pan with a removable bottom. Use to line the pan, allowing the edges to hang over the sides. Stir 2 beaten eggs into the meat mixture to bind. Stir in the cayenne. Spoon the mixture into the pastry shell. Wet the edge of the pastry shell, and top with the other piece of pastry to make a lid. Press the edges together to seal, and trim away the excess. Using a sharp knife, make a slit in the top to allow steam to escape.

4 Brush the top all over with the egg wash, and bake for 35–45 minutes until the pastry is cooked through and golden. Leave to cool for 10 minutes before removing the sides of the pan. Serve hot with French fries or potato wedges, or cold with some chutney.

Spiced pork and chicken pie